Potato and Sausage Pizza Bianco
2 Pizza Bases, store brought
¼ cup Bertolli Organic Robusto Extra Virgin Olive Oil, plus extra to fry and drizzle
4 Garlic cloves, crushed
2 Cups Grated Mozzarella
3 Tbsp Grated Parmesan
1/3 Cup Ricotta
1 Medium Potato, very thinly shaved (we used a vegetable peeler)
3 Italian Pork Sausages
1 Rosemary sprig, leaves picked, very finely chopped
Sea salt and freshly cracked black pepper
Preheat oven to 220ºC (200ºC fan).
Combine Bertolli Organic Robusto Extra Virgin Olive Oil and crushed garlic and brush generously over the pizza bases.
In a bowl combine 1 ½ cups mozzarella, parmesan and ricotta. Season generously then mix well. Divide the mixture between the two bases. Top with shaved potato.
Squeeze meat from sausage casings, breaking up into small pieces. Heat 1 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil in a large frypan and fry sausage over a medium heat 2-3 minutes until browned. Arrange on the pizzas.
Sprinkle remaining mozzarella over the pizzas and season with rosemary, salt and pepper.
Cook pizzas in the oven for 10-12 minutes or until cheese is golden and bubbly. Serve hot.